A quick and easy stir fry with chicken, fresh vegetables, and a flavorful peanut sauce. Perfect for a busy weeknight meal—plus, it works great for meal prep and can be enjoyed hot or cold!
For the Peanut Sauce:
- ⅓ cup peanut butter
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sriracha (adjust to taste)
- ½ tsp garlic powder
- ¼ tsp ground ginger
- 2 tbsp water (to thin, if needed)
For the Stir Fry:
- 2 packs Ramen noodles (discard seasoning packets)
- 1 lb chicken breast, diced
- 1 tbsp peanut oil (or vegetable oil)
- 1 cup bell peppers, sliced
- ½ cup shredded carrots
- ½ cup snap peas
- 2 green onions, chopped (for garnish)
- ¼ cup chopped peanuts (optional, for garnish)
Prepare the Sauce: In a medium bowl, whisk together all peanut sauce ingredients. Set aside. Marinate the Chicken: Use ⅓ cup of the peanut sauce to coat the diced chicken. Let it marinate while you prep the other ingredients. Cook the Chicken: Heat 1 tbsp peanut oil in a large skillet over medium-high heat. Add the chicken and cook for about 7 minutes until golden and fully cooked. Remove from the pan and set aside. Sauté the Vegetables: In the same pan, add a little more oil if needed. Stir fry the bell peppers, carrots, and snap peas for 3–4 minutes until slightly softened. Cook the Noodles: Meanwhile, cook the Ramen noodles according to package directions (without the seasoning packet). Drain and set aside. Combine Everything: Add the cooked chicken and noodles to the skillet with the vegetables. Pour in the remaining peanut sauce and toss everything together until well-coated. Serve & Garnish: Garnish with chopped green onions and peanuts if desired. Serve immediately and enjoy!
Tips & Variations:
- Noodles: Maruchan, Top Ramen, or any other instant Ramen works well. You can also use ½ lb of spaghetti noodles instead.
- Protein Options: Swap chicken for beef, shrimp, pork, or tofu.
- Vegetable Variations: Try mushrooms, green beans, bean sprouts, broccoli, or cauliflower.
- Broth Alternative: You can replace water with chicken broth for added depth of flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. To prevent mushy noodles, avoid overcooking them before adding them to the stir fry.